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A Delicious Baileys Bread & Butter Pudding that’s perfect for the Festive Season – Baileys, Brioche, Chocolate, Raisins and more!
Oh hey Bread and Butter Pudding.. it’s been a while! To be fair, it’s only been on my blog once so far, and in Hot Cross Bun form, so this is probably more of a classic. Just with an alcoholic kick of Baileys!
So! This is a luxurious and delicious pudding that is guaranteed to satisfy your delicious and alcoholic puddings of dreams, that is ideal for the colder winter months of the year.
I decided a while ago that I wanted to post a Bread & Butter pudding for winter this year, but as it was getting closer and closer to Christmas, and I got a little carried away with buying some Baileys when it was on offer, I thought I would combine the two!
This is probably more towards a classic Bread and Butter pudding then I have ever made before, as I always love my twists with recipes, but it is still quite classically Jane with a few added extras. Baileys, Brioche, Chocolate and more.
So, in my opinion, a classic Bread and Butter pudding uses bog standard bread, butter and then eggs, cream/milk and raisins with some sugar. This may be different to your classic version, but that’s what I imagine!
For this beauty, I decided to make it more luxurious and use Brioche. Brioche is still bread, but its a more indulgent version, with a sweeter and more delicious taste. Basically, the perfect bread for a pudding like this!
For the custard mixture, I would normally use Eggs, cream, milk and a touch of sugar, and this is no different… but this time, I’ve added baileys. An equal mix of cream, milk and Baileys makes a delightful concoction, and then an even better custard with the eggs and sugar.
As I mentioned earlier, I always think that bread and butter pudding classically involves raisins or similar, and I have done no different here. However… as I know a lot of my readers are not the biggest raisin fans, so I went for half raisin, half chocolate chip. You can use all raisins, or all chocolate chips – it’s up to you!
I prep my Baileys Bread & Butter pudding by slicing and lightly buttering my bread, and swirling it into my dish. I sprinkle over my raisins and chocolate chips. Then, I whisk together my eggs, cream, milk, baileys and sugar and pour it over.
I finish it off with a sprinkle of light brown sugar to get some caramelising in the oven, but this is optional! And then, I let it sit in the fridge for 30 minutes or so to really soak up the baileys custard goodness whilst the oven heats up, and then I bake!
This beauty really is best served warm, and on the day of making, but it can be reheated easily once. An extra drizzle of cream, some custard, or a small drink of baileys on the side… it’s up to you! ENJOY!!!
Baileys Bread & Butter Pudding!
- 400 g Brioche Loaf
- Unsalted Butter
- 75 g Raisins
- 75 g Chocolate Chips
- 4 medium Eggs
- 200 ml Double Cream
- 200 ml Whole Milk
- 200 ml Baileys
- 50 g Caster Sugar
- 50 g Light Brown Sugar
- Start by prepping your ingredients. I slice my bread into 2cm thick slices, and then also in half to get them to be shorter!
- Spread a small amount of unsalted butter onto each piece of bread, and then put the bread into your dish.
- Sprinkle on your raisins and chocolate chips!
- In a jug, whisk together your eggs, cream, milk, baileys and sugar!
- Pour over the bread evenly.
- Sit the pudding in your fridge whilst your oven heats up - for 20-30 minutes!
- Preheat your oven to 180C/160C Fan.
- Sprinkle over the brown sugar, and bake in the oven forr 35-40 minutes, or until baked. You want it to be nice and golden on top, and perfectly stodgy.
- For this recipe I did my shopping at Sainsburys by chance - I bought the brioche loaf, and so on from there!
- I used the original baileys, but you can use any flavour you fancy!
- You can use all raisins, or all chocolate chips.
- This is best served on the day of baking when it's fresh, but can easily be reheated once!
- Serve with cream, ice cream, custard or more!
Find my other Recipes on my Recipes Page!
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